This is the french method of oven cooking potatoes and is delicous. It has the same reult of cooking the potatoes on the top of a Lancashire Hotpot. Serves 4 Notes layers of thinly sliced onions or leeks inbetween the potatoes makes a tastier alternative. Any sort of stock will do, chicken, lamb, beef or vegetable. For a richer taste a ratio of 50% hot stock and hot milk/cream can be used. If using lamb stock it is nice to sprinkle the top of the potatoes with fresh rosemary. I have found that melted butter gives a better result than dotting butter, no burned and upturned edges anymore.
- 1¼ pounds potatoes (Desiree and King Edwards are the best, although Maris Pipers are very good)
- 7¼ fluid ounces hot stock
- 1 ounce melted butter
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Pommes Boulangere is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.